This Anzac Brownie Slice is next level good! With lots of Anzac inspired recipes to suit those with dietary intolerance already on the Well Nourished website… there is some seriously tough competition when it comes to designing Anzac inspired recipes.
This Anzac Brownie Slice is a delicious fusion of two classic treats—the hearty, oat-packed texture of Anzac biscuits and the rich, fudgy goodness of brownies. With layers of nutty, sweet, and chocolatey flavours, this slice is sure to be a crowd-pleaser. It’s also highly versatile, with options for gluten-free, dairy-free, and nut-free variations.
My very first recipe from six years ago, my epically popular Healthy Anzac biscuits has been a long time crowd pleaser and is a great nut-free treat. A personal favourite, my Chocolate Macadamia Anzacs are a mouthwatering flavour combo. Then there’s Anzac Creams and ice-blocks...something for everyone.
I have a sneaking suspicion this Anzac Brownie Slice will be another popular recipe to celebrate this important day. Have a great Anzac day. Lest we forget!
Health benefits
Packed with oats and nut meal, this anzac slice recipe offers a good source of fibre, healthy fats, and plant-based protein. The cacao powder provides antioxidants, while natural sweeteners like honey or maple syrup offer a lower-glycemic alternative to refined sugars and the traditional golden syrup used in Anzac biscuits.
Ingredients
The base layer includes oats, desiccated coconut, and nut meal or spelt flour, combined with melted butter or coconut oil, bicarb soda and sweetened with rice malt syrup, honey, or maple syrup. The brownie layer is made from nut butter, cacao powder, and a touch of sweetness, making this a nutrient-dense indulgence.
How to make Anzac Brownie Slice
To create this layered slice, first melt the butter or coconut oil with your sweetener, then mix in the dry ingredients to form the Anzac mixture. For the brownie, mix nut butter, cacao powder, and the remaining ingredients into a sticky dough. Press half of the Anzac mixture into a lined slice tin, then add the brownie layer, followed by the remaining Anzac mixture. Bake for 20-30 minutes until golden. Allow to cool, then drizzle with melted chocolate if desired.
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
This slice is perfect as an afternoon snack, dessert, or even as a treat in lunchboxes. Store it in an airtight container in the fridge, especially during warm weather, or freeze for longer-term storage. Cutting the slice while chilled ensures clean, neat portions.
Vary this Anzac Brownie Slice to suit your needs
For a gluten-free version, use nut meal or gluten-free flour and replace oats with rolled quinoa. To make it dairy-free and vegan, substitute butter with coconut oil. If you’re avoiding nuts, use spelt flour and sunflower seed butter instead of nut butter. For a coconut-free variation, omit the desiccated coconut and replace it with more nut meal or flour.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, festive healthy sweet recipes, click HERE.
Ingredients
Anzac
- 150 g butter or coconut oil -melted
- 115 g rice malt syrup, honey or maple syrup (⅓ cup)
- ¾ tsp bicarbonate of soda
- 180 g nut meal -or wholemeal spelt flour (1½ cups)
- 75 g desiccated coconut (¾ cup)
- 180 g rolled oats (2 cups)
Brownie
- 30 g cacao powder -unsweetened Dutch process or raw (¼ cup)
- 250 g nut butter (1 cup)
- 170 g rice malt syrup, honey or maple syrup (½ cup)
- 40 g nut meal -or wholemeal spelt flour (⅓ cup)
- 1 tsp bicarbonate of soda
- Pinch sea salt
Drizzle
- 100 g dark chocolate -broken into pieces (optional)
Method
- Pre-heat your oven to 180°C/350°F (fan-forced). Line a small (approx. 17 x 20cm) slice tin with baking or parchment paper.
- In a medium sized pot, heat the butter or coconut oil over a low heat to melt. Add the sweetener of your choice and mix until combined.
- Mix in the bicarbonate of soda.
- Add the rest of the ingredients and mix well to combine.
Brownie
- In a food processor mix all the ingredients together. You could do it by hand too. Just soften the nut butter enough so it can be mixed with the other ingredients.
- It forms a sticky dough (not a pourable cake batter).
Drizzle (optional)
- Start this once the slice is cooled completely.
- Place the chocolate in a bowl. Sit it over a pot of boiling hot water and stir until the chocolate melts.
Assemble
- Press half the Anzac mixture firmly into the base of the tin (with wet hands or a wet large spoon). Set the other half aside.
- Top with the brownie mixture and press this across to cover the biscuit base (wet hands work well again).
- Finish by pressing the rest of the Anzac mixture on top.
- Place into the oven for 20-30 minutes or until golden brown on top. The longer you cook it, the crisper the slice becomes.
- Allow to cool, refrigerate and then drizzle over the melted chocolate.
- Cut into portions right out of the fridge (you'll get nice neat slices if cut when chilled).
Thermomix
- Pre-heat your oven to 180℃. Line a small (approx. 20 x 30cm) slice tin with baking or parchment paper.
- Melt the butter, temp 90, 1 minute, speed 4 or until melted.
- Add the sweetener and bicarb and mix temp 90, 30 seconds, speed 3.
- Add the rest of the ingredients. Mix 30 seconds, flour symbol until it forms a sticky dough. You may need to scrape the sides to incorporate all the flour.
- Set the Anzac dough aside.
- Without rinsing the bowl, add the brownie ingredients and mix speed 4, 30 seconds or until combined into a sticky dough.
- Assemble as above.
Store
- Store in an airtight container (if it was warm weather, I'd keep it in the fridge)and it can definitely be frozen too.
Variations
Adjust the sweetness
I personally make this with rice malt syrup and I think it's perfectly sweet enough. If using honey or maple syrup, you may choose to slightly reduce the amount (unless you have a sweet tooth).Gluten-free
Choose nut meal or a gluten-free flour. Replace the oats with rolled (flaked) quinoa.Dairy-free and vegan
Choose coconut oil instead of butter. This will make a tougher/ crisper slice (as the coconut oil shrinks and firms up a lot when cooled).Fructose friendly
Choose rice malt as your sweetener.Nut-free
Choose the spelt or a nut-free gluten-free flour and replace the nut butter in the brownie with sunflower seed butter.Coconut-free
Choose butter as your fat and replace the desiccated coconut with more nut meal or flour.Leftover Easter Eggs
If there is such a thing as leftover Easter eggs in your house, you could melt them for the drizzle (if you dare).I hope you love this Anzac inspired brownie slice. Let me know if you have any questions or if you try the recipe, post a comment and rate the recipe!
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Deb Dunt says
Which nut butter do you suggest?
Georgia Harding says
Any brand with no added vegetables oils, additives or sugar. I’ve tested these with hazelnut butter/meal (think nutella), almond spread and ABC spread but any kind will work. Enjoy G x
Sarah says
Do you think peanut butter would be too strong of a flavour? It’s all I have in the cupboard and want to make this slice ASAP ?
Georgia Harding says
It will work just fine but yes, it will carry more of a peanut flavour (which is fine as long as you enjoy PNB). Enjoy Sarah G x
mel says
Hi Georgia,
Is the Anzac Brownie Slice freezer friendly?
Thanks!
Georgia Harding says
Yes Mel. I knew I was forgetting something!! Enjoy G x
Emily says
Made this today. A.M.A.Z.I.N.G!!!!! ??.
I have your ebooks and have baked so much stuff and the kids love it, it’s made the transition from packaged to home made healthy options so much easier! Thank you
Georgia Harding says
That’s so great Emily, thrilled you loved it and to be able to help inspire your cooking with whole foods. Thanks for your comment and for rating the recipe too, Georgia x
Michelle says
Can you use normal butter instead of nut butter (in this recipe and other recipes)?
Georgia Harding says
Michelle I haven’t tried it- the nut butter also adds in some substance so I’m not sure it would work. But if you happen to try it, let me know! G x
Kylie says
This recipe is AMAZING, so delicious. I made it on ANZAC Day as the biscuits I made were practically inhaled. This recipe will be a regular in our house. Thanks for sharing x
Georgia Harding says
Brilliant Kylie, so thrilled you loved it and thanks for taking the time to comment! Georgia x
Kristie Collins says
This was delicious. Made it for my FIL who is born on Anzac day. Made it with quinoa flakes and coconut oil. It was a hit! Thanks Georgia.
Georgia Harding says
Ah brilliant, so glad you enjoyed it Kristie G x
Bj says
I made this for the first time, the morning of going to stay with family . I made my own but butter in thermo with almonds , another first time recipe. I drizzled chocolate over the top 85% .
It was a HUGE success !!! Sugar lovers and low sugar lovers ?.
This is going to be my go to slice for special occasions and special visitors for sure !
I’m going to try without chocolate for school lunches.
G your recipes are a delight to make . Keep up your amazing work of inspiring others to cook from scratch for their families.
Many Thanks
Bj says
I made this for the first time, the morning of going to stay with family . I made my own nut butter in thermo with almonds , another first time recipe. I drizzled chocolate over the top 85% .
It was a HUGE success for sugar lovers and low sugar lovers ?!
This is going to be my go to slice for special occasions and special visitors for sure !
I’m going to try without chocolate for school lunches.
G your recipes are a delight to make . Keep up your amazing work of inspiring others to cook from scratch for their families.
Many Thanks
Georgia Harding says
Thanks so much BJ for taking the time to comment. So thrilled you loved them and my other recipes. You’ve made my day G x
Maxi B says
Delicious and a small piece is filling.
Georgia Harding says
Thanks Maxi and appreciate the 5? rating too G x
Alyssa Barclay says
favourite! for home & school lunches
Georgia Harding says
Yay – so glad you love it Alyssa G x
Rachel says
I loved this recipe. Although my food processor didn’t blend the peanut butter very well and it all got stuck to the blades. I would of preferred to use a normal mix master instead for less wastage. They were delicious and very easy. I usually make full fat Anzac biscuits so this was a healthy equivalent
Georgia Harding says
So glad you enjoyed it Rachel G x
Melissa manning says
Hi Georgia,
Currently trying to “spread” the brownie mixture over the anzac base…but its so sticky it wont spread, and the base mix just lifts up off the tray when I try to get the brownie off the spatula! Its a mess??
Any advice?
Georgia Harding says
Strange, but if you wet your spatula, it won’t stick to it
Melissa manning says
okay will try this next time. thank you
Fiona says
This was so delicious!! The only problem is I can’t stop eating it!😂 I used hazelnut meal and hazelnut butter, and I love the crunchy, yet chewy texture. I baked for 25 mins.
Georgia Harding says
Ha ha – it should come with a warning! SO pleased you enjoyed it Fiona and I love your hazelnut twist too. Cheers for your feedback G x
Hannah says
First time making this for my children. Easy and delicious, but will lessen the amount of honey I use next time. Very crumbly, even chilled, which was a bit disappointing.